Course Information Semester Course Code Course Title T+P+L Credit ECTS 3 02130007 Food Chemistry and Analyses 2+2+0 2 2 Course Details Language : Turkish Level : Bachelor's Degree Department / Program : Nutrition and Dietetics Mode of Delivery : Face to Face Type : Compulsory Objectives : It is aimed to give the students the knowledge and skills to understand the physical and chemical properties and functions of foods. Content : Introduction to food chemistry, water structure and properties, true solubilizers, colloid solubilizers, carbohydrates I-II, proteins I-II, lipids I-II, vitamins, minerals, enzymes, chemical quality changes in foods, quality changes during storage of nutrients. Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Prof. Dr. Faruk BOZOĞLU Assistants : None Work Placement(s) : No Recommended or Required Reading Resources : Beslenme(10.baskı). Baysal, A.,Hatipoğlu Yayınevi,Ankara,2004.Gıda Analizleri(editör). Gıda Teknolojisi Cemerroğlu,B.,Derneği Yayınları No:34 Ankara,2007.Yağ kimyası, Kayahan, M., TMMOB GMO, Kitaplar serisi:18, Ankara, 2008.Gıda Kimyası(editör). Saldamlı,İ, Hacettepe Basımevi, Ankara,1998.Food Chemistry, 4th revised and extended Edition. H.-D. Berlitz, W. Grosch, P. Schieberle, Springer. Semester : Course presentations In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 40% Final examination 1 60% Total 2 100% Activity Informations Activities Quantity Duration Total Work Load Course Duration 14 2 28 Hours for off-the-c.r.stud 7 1 7 Mid-terms 1 5 5 Laboratory 14 2 28 Final examination 1 5 5 Total Work Load ECTS: 2 73 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 To be able to learn the physical and chemical structures of foods and their changes during the preservation of these structures. 2 To be able to learn the physical and chemical structures of foods. 3 To be able to comprehend functions and structures of vitamins, minerals, lipids, carbohydrates. Weekly Detailed Course Contents Week Topics 1 Introduction to food chemistry 2 Chemical structure of carbohydrates, monosaccharides, oligosaccharides, polysaccharides 3 Classification of carbohydrates 4 General characteristics of carbohydrates 5 Chemical structure of lipids, Triglycerides, Fatty acids 6 Classification of lipids 7 Midterm 8 Some properties of lipids 9 Chemical structure and properties of proteins 10 Classification of proteins 11 Water structure and functions 12 Structure and functions of minerals 13 Structure and functions of vitamins 14 Final exam Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 5 C1 5 C2 5 bbb
